Fruit-Stuffed Pork Loin

Name: Fruit-Stuffed Pork Loin
Prep time: 20 min
Cook time: 1 h 40 min
Total time: 2 h
Yield: 8 servings
Ingredients: ¾ cup chopped pitted prunes ¾ cup chopped pitted prunes; ¾ cup chopped dried apricots ¾ cup chopped dried apricots; 1 tablespoon grated fresh ginger 1 tablespoon grated fresh ginger; 1 teaspoon grated orange zest 1 teaspoon grated orange zest; ½ teaspoon ground cumin ½ teaspoon ground cumin; ½ teaspoon ground cinnamon, salt and ground black pepper to taste ½ teaspoon ground cinnamon, salt and ground black pepper to taste; 1 (4 pound) boneless pork loin roast, butterflied 1 (4 pound) boneless pork loin roast, butterflied; ¼ cup packed brown sugar ¼ cup packed brown sugar; 2 teaspoons all-purpose flour 2 teaspoons all-purpose flour; 2 teaspoons cider vinegar 2 teaspoons cider vinegar; 1 teaspoon ground cumin 1 teaspoon ground cumin; 1 teaspoon mustard powder 1 teaspoon mustard powder; ½ cup water ½ cup water; 1 teaspoon cornstarch 1 teaspoon cornstarch; 1 tablespoon water 1 tablespoon water

Prep: 20 minsCook: 1 hr 40 mins

Prep

20 mins

Cook

1 hr 40 mins

Servings

Difficulty

Hard

(0)

Ingredients

Servings:

¾ cup chopped pitted prunes¾ cup chopped pitted prunes
¾ cup chopped dried apricots¾ cup chopped dried apricots
11 tablespoon grated fresh ginger
11 teaspoon grated orange zest
½ teaspoon ground cumin½ teaspoon ground cumin
½ teaspoon ground cinnamon, salt and ground black pepper to taste½ teaspoon ground cinnamon, salt and ground black pepper to taste
11 (4 pound) boneless pork loin roast, butterflied
¼ cup packed brown sugar¼ cup packed brown sugar
22 teaspoons all-purpose flour
22 teaspoons cider vinegar
11 teaspoon ground cumin
11 teaspoon mustard powder
½ cup water½ cup water
11 teaspoon cornstarch
11 tablespoon water

Instructions

1
Preheat oven to 325 degrees F (165 degrees C).
2
Mix prunes, apricots, ginger, orange zest, 1/2 teaspoon cumin, and cinnamon in a bowl; season with salt and black pepper.
3
Open pork roast and spoon stuffing down the center; fold meat over stuffing and tie securely in several places with kitchen twine. Set roast onto a rack in a roasting pan.
4
Combine brown sugar, flour, cider vinegar, 1 teaspoon cumin, and mustard powder into a paste; spread brown sugar mixture over the roast.
5
Bake in the preheated oven until a meat thermometer inserted into center of stuffing reads 160 degrees F (70 degrees C), about 1 1/2 hours. Transfer roast to a serving platter and tent with aluminum foil while you make gravy.
6
Skim fat from roasting pan and transfer defatted drippings into a small saucepan. Pour 1/2 cup water into roasting pan and scrape up and dissolve any browned bits of food into water; pour into saucepan with pan juices. Bring pan juices to a boil over medium heat. Dissolve cornstarch in 1 tablespoon water in a small bowl and whisk cornstarch mixture into pan juices, stirring constantly until thickened, about 1 minute. Strain gravy into a gravy boat. Serve gravy with roast.

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